[Sca-cooks] Festival of the Rose: Menu

[Huette von Ahrens]

--- Philip & Susan Troy <troy at asan.com> wrote:

> As far as I know, tea eggs are called tea eggs,
> marbled eggs, or
> sometimes even five-spice eggs, whereas hundred-year
> or thousand-year
> eggs, or, for that matter, ancient eggs, as they've
> sometimes been
> called, are all the same thing, generally about 90
> days old. They're
> not actually entirely gray, though, when fresh. The
> white is a
> translucent, dark amber, when seen in decent light,
> actually rather
> pretty, with the yolk having a gray outer layer,
> then usually sort of
> greenish-yellow-gray in the center.

Then you must have a different recipe from what I have
seen.  The white was translucent charcoal grey and the
yolk was pea-green.  All said they made their own.
Ming comes from mainland China, Mei-ling comes from
Taiwan, Kim is ethnic Chinese from Thailand and
Pei-Chieh comes from Hong Kong. I have never seen
amber colored eggs, other than tea eggs.

Huette



=====
Blessed are they who can laugh at themselves for they
shall never cease to be amused.

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